Hey ya'll!

I'm just a 20-something girl trying to navigate the world. Originally from Virginia, but loving the Pacific Northwest. Coffee snob + lover of all things puppies, biscuits + gravy,  and nature! Catch me cooking and jamming out to Tony Bennett. 

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October is for Pumpkin Stuff

October is for Pumpkin Stuff

Happy Monday ya'll! I hope everyone is soaking up the end of October. I am thrilled for October to end because that means Christmas is that much closer! I love October though for many reasons, one of them is that I have an excuse to use pumpkin excessively. 

Pumpkin is basically a god. I make sure I have at least one can of organic pumpkin puree on hand at all times. 

I really love pasta, and with the colder months coming I started to crave it. So, I incorporated pumpkin and pasta in the same dish. How could you go wrong?

Gnocchi with Pumpkin Sauce

This was the perfect combination of hearty and filling. I felt so satisfied after, but still could eat so much more. 


  • Vegan Gnocchi from TJ's 
  • Home made Pumpkin Sauce
    • 1/4 cup pumpkin puree
    • 4 tbs tomato paste
    • 1/4 tomato, chopped
    • 1/4 onion chopped
    • 1 cup vegetable broth
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tbs cummin
    • 1 tsp chili powder
    • 1 tsp nutritional yeast
    • 1 tsp red pepper flakes


  1. Add Gnocchi to a boiling pot, cook on boil until they all float to the top
  2. Add all your wet ingredients for the sauce to a sauce pan, bring to a boil
  3. Add dry ingredients, bring to a simmer
  4. Let cook for 5 minutes. Add flour (I use coconut flour) if too thin
  5. Enjoy! 

I hope everyone enjoys this pumpkin-awesome recipe! 




{Vegan} Avocado Creama

{Vegan} Avocado Creama

Wanna Taco 'Bout It?

Wanna Taco 'Bout It?